Featuring Kagome Marinara
Prep Time: 10 minutes | Cook Time: 30 minutes | Yields: 4 servings
4 tablespoons (60g) – Butter, salted
6 cloves (24g) – Garlic, chopped
1 lb (500g) – Raw Shrimp extra-large, deveined (26/30ct)
2 teaspoon (10ml) – Salt, Kosher fine
2 teaspoon (10ml) – Black Pepper, ground
4 cups (908g) – Kagome Marinara
8 leaves – Basil, fresh chopped
1 can (5oz) – Flat Leaf Parsley, chopped
4 cups (800g) – Linguine pasta, cooked
¼ cup (60g) – Parmesan Cheese, shaved
- Heat 2 tablespoon of butter in a large skillet, add garlic and shrimp, sauté over medium heat for 2-3 minutes. Cook shrimp on both sides until done. Remove the shrimp and garlic from the skillet and set aside in a medium bowl. While the skillet is still warm add the Kagome Marinara and let simmer.
- Cook linguine pasta according to the directions. Add cooked pasta to the skillet and coat pasta evenly.
- Assemble entrée. Place pasta and sauce in a bowl with shrimp on top. Garnish with chopped parsley and shaved parmesan cheese.